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Wild Food, by Roger Phillips
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Roger Phillips, creator of "Wild Flowers" and its bestselling companion volumes, turns his attention and his camera to the wide range of good things to eat from the countryside and seashore. From the multitude of species that are safely edible, he has selected those that are actually attractive and appetizing as food. Beautiful colour photography shows each species growing in the wild - for accurate identification - and prepared as an appealing dish. Well-known wine and food writers such as Jane grigson, Katie Stewart and B.C.A. Turner are among those who have contributed the recipes that accompany Roger Phillips' photographs.
- Sales Rank: #1077231 in Books
- Published on: 1986-09
- Original language: English
- Number of items: 1
- Dimensions: 11.50" h x 8.25" w x .50" l,
- Binding: Paperback
- 192 pages
Most helpful customer reviews
3 of 3 people found the following review helpful.
A beautiful and mouth-watering book
By Dennis Littrell
Not only are the photographs of the wild foods and dishes made from those foods simply gorgeous, they are also artfully and artistically staged. Yes, staged. For example the photo of wild bergamot, spicebush and sweet fern herbal teas (in clear glass and china tea cups) is set among greenery and flowers of bergamot and leaves of sweet fern and a cut lemon resting on old lace. Seaweed dishes are shone with the ocean and rocks in the background; Wild apples rest on the green grass overflowing from a wooden bucket with roast pork and a clear glass jar of the jelly behind; fish lie upon a bed of fennel on a rack over a fire upon a rock near water...
Phillips arranged the presentations and the recipes beginning in the spring of the year featuring young leaves and shoots to be picked and eaten in the merry month of May. Then come the summer flowers and herbs, teas, seaweeds, and then desert plants and then mushrooms. In the fall near the end of the book there are berries and fruits, nuts and seeds and finally roots. The mushroom dishes are really spectacular: morels in cream, morels in a wild rice casserole, chanterelle bread and chanterelles in an omelet. Phillips photographed the mushrooms as picked and also the mushrooms as they appear in the recipes again with natural backgrounds.
Phillips gives the parts of the US in which the wild foods can be found (although he fails to note that blackberries can be found in California), and how to gather the foods and process them. He gives warnings about five "dangerous edible plants," pokeweed, sassafras, cowslip, lamb's-quarters and pigweed, and how to avoid the danger.
The strength of this book is clearly in the photos and the recipes. The weakness? Well, this is not as extensive as some wild foods books I've read and the recipes rely heavily upon cream, eggs, butter, chicken broth and other ingredients that remind me of France's grande cuisine which is currently out of fashion. Phillips did the research and the traveling with his wife and young daughter in the 1980s. The book was published in 1986.
Note that the book measures 8.5 by 11.5 inches so that the glossy photos are large enough to be easily appreciated.
--Dennis Littrell, author of "The World Is Not as We Think It Is"
5 of 5 people found the following review helpful.
Incredibly gorgeous photos & recipes, excellent information!
By Taylor-Perry
I have shelves full of foraging references, and this is by far the most stunningly beautiful one I own, with some of the best recipes (the recipe for chanterelle sweetbread should NOT be missed!) Roger Philips is an excellent botanist, forager, cook, and photographer; I highly recommend his work to anyone interested in the subject, from beginner to advanced forager.
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